Somen with Shredded Chicken & Vegetables



150g somen

180g boneless & skinless chicken breast

70g bean sprouts (cleaned)

115g shredded cucumber

40g shredded carrot

1 red chilli (seeded and shredded)

1 stalk cilantro (chopped)

1 tbsp chopped garlic

¼ cup roasted peanuts (coarsely chopped)

2 tbsp cooking oil


1 tbsp extra virgin sesame oil

2 tbsp light soy sauce

2 tbsp rice vinegar

2 tsp sugar

Preparation Instructions:

  1. Bring some water to a boil. Add in chicken breast. Continue to simmer until cooked. Remove, leave to cool completely. Shredded and set aside.
  2. Heat up a non-stick skillet with 2 tbsp of cooking oil on low heat. Saute the chopped garlic until golden brown. Remove and set aside.
  3. Bring a pot of water to a boil.
  4. Place bean sprouts in a bowl. Pour some boiling water to quick blanch the bean sprouts. Drained and set aside.
  5. Add somen into the pot of boiling water. Continue to simmer until just cooked. Remove, rinse with cold water and drained. Transfer into a mixing bowl.
  6. Put on a disposable glove. Add the fried garlic oil together with the somen. Toss well.
  7. In a small bowl, add in all the seasonings ingredients. Stir until the sugar dissolved and pour it in the mixing bowl.
  8. Add in the shredded chicken. Toss well.
  9. Follow by shredded carrot, cucumber and red chilli. Toss well.
  10. Lastly, add in the chopped cilantro and coarsely chopped roasted peanuts. Toss well.
  11. Dish out to a serving bowl. Serve.




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